Prepare the vinaigrette: Finely mince the garlic with the coarse salt. Place in a bowl with the mustard and lemon juice. Whisk together. Slowly drizzle in the olive oil, whisking constantly until thickened. Season with the sugar, salt and pepper. (Makes 1/2 cup)

Divide the salad greens evenly in the center of 4 dinner plates.

In a bowl, mix the blanched green beans with the shallots. Just before serving, toss the beans with 2 tablespoons of the vinaigrette. Season with salt and pepper. Divide the beans evenly in the center of the greens.

Place the beets in a small bowl and toss with 2 tablespoons of the vinaigrette. Sprinkle evenly and decoratively atop the green beans. Lay slices of lamb, slightly overlapping, in the center of each salad.

Drizzle each salad with 2 to 3 teaspoons of the remaining vinaigrette. Garnish each plate with slivered basil.